Sautéed Whole Trout with Sage and White WineThis recipe for sautéed whole trout with sage and white wine will leave you wanting more!
4 trout (about 3/4 pound each), cleaned
3 tablespoons olive oil
5 tablespoons cold butter
Fresh-ground black pepper
About 36 fresh sage leaves or 1 teaspoon dried sage
1/3 cup dry white wine
Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels. In a large nonstick frying pan, heat 2 tablespoons of the oil with 1 tablespoon of the butter over moderately high heat. Sprinkle the trout with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the trout in the pan and cook until golden, about 5 minutes. Turn and cook until golden on the second side and just done, 5 to 10 minutes longer. Remove; wipe out the pan. In the same pan, heat the remaining 1 tablespoon oil over moderately high heat. Add the sage leaves and cook until crisp, about 1 minute. Alternatively, add the dried sage and cook, stirring, for 1 minute. Pour the oil and sage over the fish. Wipe out the pan. Add the wine to the pan. Boil until reduced to approximately 3 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting and whisk in the remaining 4 tablespoons butter, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Whisk in any accumulated juices and oil from the trout. Pour the sauce around the fish and serve.